Cheese/90 recipes

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

Ham and cheddar broccoli quiche with a refrigerated pie crust, four eggs, and a touch of dry mustard. A straightforward brunch quiche that layers everything in the shell and bakes in under an hour.

Tuna and Swiss cheese quiche with green peas, sweet onion, and evaporated milk. A pantry-friendly main course with a custardy center and golden top.

Classic quiche Lorraine with crispy bacon, cheddar cheese, and onion baked in a silky egg custard seasoned with dry mustard and nutmeg. A brunch or dinner staple.

Quiche Lorraine with earthworms (ver de terre), Swiss cheese, bacon, and onion rings in an egg custard. A novelty bug-eating recipe for the adventurous eater.

Easy quiche with a pre-baked pie crust, eggs, half-and-half, cheese, and your choice of ham, bacon, or fish. A versatile brunch centerpiece ready in one hour.

Six cups of fresh strawberries piled into a cream cheese-lined pie shell and drenched in a homemade cooked strawberry glaze. A celebration of peak berry season in every glossy, towering slice.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

A rich broccoli quiche layered with Swiss cheese, Parmesan, and scallions in a flaky prebaked crust. The custard gets extra savory depth from chicken broth and a dash of hot sauce. Brunch, lunch, or dinner worthy.

Southwestern quiche with whole green chilies stuffed with Monterey Jack cheese, arranged in a pie crust and baked in a creamy French onion soup custard with Swiss cheese, dry mustard, and hot sauce.

Peach glace pie with a cream cheese layer under fresh sliced peaches and a glossy cooked peach glaze. A no-bake summer pie filling in a pre-baked shell.

Flexible meat-lover's quiche loaded with bacon, ham, sausage, and cheddar for a hearty breakfast or brunch that uses whatever cooked proteins you have on hand.

Classic bacon and Swiss quiche in a flaky pie crust with a creamy six-egg custard. Simple enough for a weekday morning, elegant enough for a holiday brunch spread.

A blender banana cheesecake with cream cheese, yogurt, and honey baked in a pre-made pie crust. Just 5 minutes of prep for a creamy, naturally sweetened dessert that serves 8.

Raspberry glace pie with a cream cheese layer, fresh whole raspberries, and a glossy cooked raspberry glaze in a baked pie shell. Bright, fruity, and elegant.

New England clam chowder quiche: canned clam chowder, bacon, sour cream, onion, and eggs baked in a pie crust with a layer of cheese in the middle.